Pour in the melted coconut oil, a little at a time, while continuing to stir the batter.

Heat a sauté pan over medium-high heat, and add a little vegan butter to the pan (I add about 1/2 tsp at a time). Use a ¼ cup to scoop and pour the batter onto the pan, browning each side, and serve hot! Top with pure maple syrup.

Enjoy!

*To make 2 flax eggs, add 2 Tbsp flax meal to 6 Tbsp water. Mix and transfer to fridge until it becomes thick and almost gelatinous. Most websites say to leave it for 30 minutes, but from personal experience, I have found that leaving it for a few hours at least yields the best results. I usually prepare it a day in advance.

**If the coconut oil is not liquid, and the other ingredients are cold, the coconut oil may harden into chunks throughout the batter, and the pancakes won’t fry properly. Make sure it’s liquid, and be sure to pour in a little at a time while stirring the batter.